1. Adjust an oven rack to the middle position and pre-heat the oven to 325 degrees. Line the bottom of a 9×5 inch glass pan with parchment paper: set aside.

2. Combine the flours, cinnamon, baking soda, salt, pumpkin pie spice, cloves, and coconut sugar in the bowl of a large food processor. Pulse 10 times or until mixed. Then, add the pumpkin puree, coconut oil, coconut milk, vanilla bean seeds or extract, and eggs and process for 30 seconds or until combined. Scrape down the sides and process again if needed.

3. Use a rubber spatula to transfer the mixture to a parchment lined loaf pan. Bake for 70-75 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes. Use a knife to loosen the bread from the sides of the pan. Remove the loaf from the pan by lifting the parchment paper. Let cool completely before slicing and serving.

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This cookbook might change your life and break your heart (in a good way!).

It’s a paleo treat cookbook that will make you mourn the fact that every meal can’t be dessert. But this isn’t your typical paleo-dessert-with-almond-flour thing.

It’s jam packed with over 150 DELICIOUS recipes and BEAUTIFUL full page color photos. This is a keepsake quality cookbook situation.

No more of that bland stuff that makes you wish you hadn’t even gone through the trouble.

I haven’t had a chance to test all the recipes (and trust me, I WILL) but what I’ve tried so far was so fabulous that I had to make it my next TWIP post so you all could learn about it as soon as possible!

If you’d like to buy the book and try some of the recipes for yourself you can find it on Amazon here. It comes out officially September 8th so you’ll be one of the first to buy it!

While you wait, sit back and enjoy a slice of pumpkin bread!

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Have you read the book? What did you think? Isn’t this pumpkin bread awesome?

Some links above may be my affiliate links, which means I get a small commission if you click on it and make a purchase. Doing so is no additional cost to you, but helps our team tremendously.

Looks great but 1 cup of coconut sugar??? Disappointing once again that people claiming to be paleo experts are promoting these recipes that purport to be healthy and paleo but are not! It’s very misleading for the public who have no idea. Sugar is sugar and coconut sugar is no better than any other sugar and is probably worse because of its high fructose content. Because I like the look of this recipe I’ll try it and replace the coconut sugar with 4tsp of organic stevia because I’ve found in other recipes 1 tsp stevia does a good job of replacing 1/4 cup of sugar.

This is what Kris Gunnars from AuthorityNutrition.com has to say about coconut sugar and I completely agree with him:

Regular sugar isn’t bad for you because it is empty calories or has a high GI, that’s just the tip of the iceberg.

The main reason sugar is so unhealthy, is because it is loaded with Fructose.

Regular table sugar (sucrose) is 50% fructose, 50% glucose.

But here is the kicker… even though I see claims all over the web that coconut sugar is effectively fructose free, it is made of 70%-80% sucrose, which is half fructose (2)!

For this reason, coconut sugar supplies almost the same amount of fructose as regular sugar, gram for gram.

Consumed in excess, added sugars will cause all sorts of problems like metabolic syndrome, obesity, diabetes and cardiovascular disease.